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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Cathy Smith of Amarillo, Texas shares a stick-to-the-ribs family pleaser. âChunky and cheesy, this rich creamy soup is simply wonderful during cold winter months,â she notes. TASTY TIP: If your family prefers a âCheeseburger Soupâ flavor, substitute lean ground beef for the ground turkey. Ingredients:
1 pound lean ground turkey |
3/4 cup chopped onion |
4 cups diced peeled potatoes |
4 cups reduced-sodium chicken broth |
3/4 cup shredded carrots |
3/4 cup diced celery |
1 teaspoon salt |
1 teaspoon dried basil |
1 teaspoon dried parsley flakes |
1/2 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
1-1/2 cups fat-free milk |
6 ounces reduced-fat process cheese (velveeta), cubed |
1/4 cup reduced-fat sour cream |
Directions:
1. In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
2. In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream. Yield: 10 servings.
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